Roasted squash is famous for being delicious. Slice in half lengthwise, scoop out seeds, and place face-down in a shallow pan of water (just a thin layer of water will work). Roast for about 30-40 minutes (until tender), then turn face-side up, douse with butter and either cinnamon or sage (or any number of other ingredients), and roast until completely done, another 10-15 minutes.

Storage

Squash keep well at room temperatures if you are planning to use them within three weeks. Double-check to make sure there are no bruises or cuts, as these can cause the squash to go bad more quickly. If you spot any blemishes, the squash is still good, but it should be stored in the refrigerator and eaten within two weeks.

For long-term storage, keep in a cool, dry, dark, well-ventilated place. When kept cool, dark, and dry enough, squash can last up to a year. Be sure to occasionally check on them for blemishes and spoilage.

Once cut, store in refrigerator in perforated or produce bag, as they are very perishable once cut open or damaged.

We roast and freeze our butternut squash right on the farm, so it's the freshest frozen squash you can get. We put it in our CSA shares during the winter to increase their value, and sometimes in the early spring and summer when other crops aren't quite ready yet.

Here's some tips and recipes for making the most out of your frozen roasted squash:

Use it cup-for-cup like canned pumkin in pies or in other baked goods. Just let it thaw overnight in a colander or strainer to let the excess moisture drain out.